Thai > Seafood

Naam Plaa Thawt (Fried Fish Sauce) Recipe

Ingredients with Measurements:
- 1 cup fish sauce
- 1/2 cup rice flour
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup chopped scallions
- 1 tablespoon chopped garlic
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped Thai chili peppers
- Vegetable oil for frying

Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer

Step-by-step instructions:

1. In a bowl, mix together the fish sauce, rice flour, cornstarch, and water until well combined.

2. Add the scallions, garlic, cilantro, and Thai chili peppers to the mixture and stir until evenly distributed.

3. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.

4. Using a tablespoon, drop small portions of the mixture into the hot oil and fry until golden brown, about 2-3 minutes.

5. Remove the fried fish sauce from the oil using a slotted spoon or spider strainer and place on a paper towel-lined plate to drain excess oil.

6. Serve hot as a dipping sauce for vegetables, meat, or seafood.


- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Fryer or pot temperature: 375°F
Serving size:
- Makes about 2 cups of fried fish sauce

Nutritional information:
- Calories: 120 per serving
- Fat: 2g
- Carbohydrates: 22g
- Protein: 4g

Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or cornmeal.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Thai chili peppers can be substituted with jalapeño peppers or red pepper flakes.

Variations:
- Add chopped ginger or lemongrass for extra flavor.
- Use different herbs such as basil or mint for a different taste.
- Add a tablespoon of sugar for a slightly sweet flavor.

Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the fish sauce from sticking to the bottom of the fryer or pot.
- Fry in small batches to avoid overcrowding the fryer or pot.
- Use a slotted spoon or spider strainer to remove the fried fish sauce from the oil to prevent it from breaking apart.

Storage instructions:
- Store leftover fried fish sauce in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the fried fish sauce in a 350°F oven for 5-10 minutes or until heated through.

Presentation ideas:
- Serve the fried fish sauce in a small bowl with a variety of vegetables, meat, or seafood for dipping.

Garnishes:
- Garnish with additional chopped scallions, cilantro, or Thai chili peppers for extra flavor.

Pairings:
- Serve with steamed rice or noodles for a complete meal.

Suggested side dishes:
- Serve with a side of steamed vegetables such as broccoli or bok choy.

Troubleshooting advice:
- If the fried fish sauce is too thin, add more rice flour or cornstarch to the mixture.
- If the fried fish sauce is too thick, add more water to the mixture.

Food safety advice:
- Make sure the oil is hot enough before frying to prevent the fish sauce from sticking to the bottom of the fryer or pot.
- Use caution when frying to prevent oil splatters.

Food history:
- Naam Plaa Thawt is a traditional Thai dish that has been enjoyed for centuries.

Flavor profiles:
- Salty, savory, and slightly spicy.

Serving suggestions:
- Serve as an appetizer or as a dipping sauce for a variety of dishes.

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Region: Thai

Taste: Spicy, Tangy, Savory, Aromatic, Fishy